EASY LASAGNA
Make and share this Easy Lasagna recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a mixing bowl, combine the egg, parmesan cheese, Italian seasoning, cottage cheese, and 1 cup mozzarella cheese; set aside.
- In a large skillet, brown the beef, onion, and garlic together until the beef is done; drain excess grease.
- Add water and all but 1 cup of spaghetti sauce to beef.
- Spread reserved spaghetti sauce into the bottom of a greased 13x9 inch pan.
- Layer 5 to 6 lasagna noodles over the sauce, overlapping or breaking to fit.
- Spread half the cheese mixture over the noodles.
- Spoon a third of the beef mixture over the cheese layer.
- Repeat layers once.
- Add one more layer of 5 to 6 noodles and spoon remaining third of beef mixture over the top.
- Cover and bake 50 minutes.
- Sprinkle remaining mozzarella cheese over the top.
- Let stand 5 minutes before serving.
THE BEST LASAGNA
A long-simmered beef ragu lets the brightness of the tomatoes shine through while developing a meaty richness. Our ricotta is mixed with nutty Parmesan that tempers the sharp garlic and adds flavor. We worked hard to get the right balance of the ricotta and tomato sauce in the layers since each element has their own voice. Our lasagna also uses less mozzarella than many other recipes - we prefer the creaminess of ricotta over the stringiness of melted mozzarella. Look for the shorter noodles - you won't need to cut them when assembling the lasagna.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 21
Steps:
- Place the beef in a large bowl and "pull" it apart with two forks as if you were shredding pulled pork, breaking up the clumps and loosening the meat without compacting it.
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown, 5 to 7 minutes. Transfer the pancetta to a large bowl with a slotted spoon, leaving the fat in the pot.
- Spread the beef in an even layer in the same pot and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps and scraping up any browned bits from the pot, until the meat is browned and completely cooked, 5 to 6 minutes. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot.
- Reduce the heat to medium. Add the carrots, celery, onions, half the garlic, the bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
- Add the tomato paste and cook, stirring constantly, until it's very fragrant and brick red colored, about 2 minutes. Stir in the wine, bring to a boil and reduce until the liquid is very thick and no smell of alcohol remains, 6 to 8 minutes. Add the tomatoes and the reserved pancetta and beef, bring to a boil and then reduce the heat to low. Add the basil and Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated and the sauce resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the ragu should release occasional small bubbles. If the ragu reduces too quickly, add 1/2 cup of water and continue cooking. Repeat if necessary. The ragu needs the full 2 to 2 1/2 hour cook time to develop the flavors.
- Discard the bay leaf, basil and Parmesan rind. Break up any remaining clumps of meat with the back of a spoon, making an even textured sauce. Season with salt and set aside until ready to assemble.
- Arrange a rack in the center of the oven and preheat to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but are still hard and chalky in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
- Stir together the ricotta, 1 cup of the Parmesan, the remaining grated garlic and 2 teaspoons salt in a medium bowl until thoroughly combined. Set aside until ready to assemble.
- Lightly oil a 13-by-9-inch glass or ceramic baking pan. Spread 1 cup of the ragu evenly in the bottom of the pan. Lay a single layer of noodles over the ragu (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread 1 1/2 cups of the ragu over the noodles. Dollop 3/4 cup of the ricotta mixture over the ragu and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella, followed by another layer of noodles. Repeat with the remaining pasta, ragu, ricotta mixture and mozzarella, creating 4 layers of pasta and ending with the remaining 1/2 cup mozzarella. (The lasagna should come just above the top of the pan but it will sink down slightly as it cooks.) Top with the remaining 1/4 cup Parmesan.
- Lightly oil a piece of foil and cover the pan. Put the pan on a rimmed baking sheet to catch any drips. Bake the lasagna until bubbling gently around the edges, about 1 hour.
- Remove the lasagna from the oven and increase the oven temperature to 450 degrees F. Remove the foil and then continue to bake the lasagna until the top is browned and crisp around the edges, 15 to 20 minutes.
- Let sit 10 minutes before serving.
LASAGNA
Make and share this Lasagna recipe from Food.com.
Provided by truebrit
Categories Meat
Time 1h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Saute bacon, crushed garlic, and onion in hot oil for 5 min.
- Remove the garlic.
- Add ground beef, salami, basil, and parsley.
- Brown well.
- Add tomato paste, tomatoes, mushrooms, and water.
- Simmer uncovered for 1 hour or until very thick.
- Season to taste with salt and pepper.
- Preheat oven to 375F.
- Butter a 12x9 inch casserole or lasagna dish.
- Grate mozzarella.
- Combine cottage cheese, egg and Parmesan cheese.
- Pour a layer of tomato sauce in the bottom of dish.
- Cover with a layer of noodles and a layer of the cheese /egg mixture, sprinkle with mozzarella.
- Repeat, ending with sauce and a layer of mozzarella.
- Bake for 30 min.
- Note: The flavor improves when lasagna is prepared a day in advance and refrigerated until time for baking.
Nutrition Facts : Calories 584.2, Fat 30.6, SaturatedFat 12.9, Cholesterol 156.4, Sodium 1780.5, Carbohydrate 36.2, Fiber 3.7, Sugar 9.8, Protein 41.5
LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Prepare noodles as instructed on package. Drain. In a medium bowl, combine ricotta, egg, parsley, 1/2 cup Parmesan and salt and pepper. Spread 1 cup Meat Sauce in bottom of 9-by-13-inch baking dish. Lay 3 noodles down in pan and spread with half the ricotta mixture. Sprinkle with 1 cup mozzarella and top with 1 cup Meat Sauce. Repeat procedure for one more layer ending with last 3 noodles and then sauce. Top with remaining mozzarella and 1/2 cup Parmesan. Bake for 45 minutes or until bubbly at 375 degrees F. Remove from oven and let lasagna stand for 15 minutes
- Heat oil in a large heavy pot over medium high heat. Brown ground beef and sausage, about 7 minutes. Stir in onion and cook for 4 minutes. Stir in garlic, bay leaf, basil and oregano. Add wine, tomatoes and carrot. Bring to a boil and reduce heat to medium. Simmer uncovered until sauce has thickened, about 15 minutes. Taste and season with salt and pepper.
TURKEY LASAGNA
This lasagna recipe skips the onerous step of boiling lasagna noodles. Layer uncooked ones in the hearty turkey ragu and they will emerge from the oven fork-tender under their bubbling blanket of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened and beginning to become translucent, about 8 minutes. Add the turkey and garlic and continue to cook, breaking the meat up with a wooden spoon, until the turkey is cooked through, 6 to 8 minutes. Add the tomato paste, stir to combine and cook, stirring occasionally, about 5 minutes.
- Add the crushed tomatoes to the saucepan. Add the whole peeled tomatoes, crushing them with you hand as you pour them in. Stir in the oregano. Add salt and pepper to taste, bring to a simmer and cook, stirring occasionally, until the sauce is slightly reduced and thickened, about 30 minutes; remove the lid for the last 5 minutes of cooking.
- Meanwhile, set aside 1 cup of the mozzarella and 1/4 cup of the Parmesan in a small bowl. Mix together the ricotta, parsley, egg, the remaining mozzarella and Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
- Preheat the oven to 375 degrees F.
- Spread about 2 cups of the sauce in the bottom of a deep 9-by-13-inch broiler-proof baking dish (see Cook's Note). Place 3 uncooked lasagna noodles across the bottom of the dish lengthwise, leaving about 1/2 inch between each. Place a fourth noddle across the short side of the dish, breaking to fit as needed. Spread about 1 1/2 cups sauce on the noodles. Using an ice-cream scoop or a large spoon, dollop one-third of the cheese mixture evenly on top of the sauce. Arrange another layer of noodles the same as the first, pressing down gently to spread the cheese mixture. Repeat layering the sauce, cheese mixture and noodles two more times, ending with the noodles. On top of the last layer, spread the remaining sauce.
- Cover the baking dish tightly with foil and bake until the noodles are tender when you insert the tip of a paring knife, about 1 hour. Remove the foil from the baking dish and sprinkle with the reserved mozzarella and Parmesan. Increase the oven temperature to broil and broil the lasagna until the cheese is melted, golden and bubbling, 5 to 7 minutes. Let the lasagna sit for 30 minutes before serving.
OVEN READY LASAGNA
Steps:
- 1. Preheat oven to 425°F. In medium bowl combine ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup parmesan cheese, eggs and basil mix well. In another medium bowl combine the spaghetti sauce, water and browned ground beef, mix well.
- 2. In 9x13 pan spread 1 1/2 cups of meat sauce place 1/3 of the lasagna over sauce. Spread 1/2 of the cheese mixture over lasagna, top with 1/3 of meat sauce repeat layering once. Top with remaining lasagna then sauce. Sprinkle with remaining mozzarella and parmesan cheese. Wrap the lasagna tightly with a double layer of foil.
- 3. Bake for 60 min. or until the lasagna is fork tender. Let stand for 10 min. sealed in the foil before cutting and serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LASAGNA FOR 4
Make and share this Lasagna for 4 recipe from Food.com.
Provided by Papa_Lage
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preparation:.
- Remove 6 pieces of pasta from package.
- Preheat oven to 375 degrees.
- Brown hamburger in large skillet, remove from heat, drain. Stir in Pasta Sauce.
- In a medium bowl beat two eggs with Basil and Oregano. Add Ricotta and Feta cheese.
- Assembly:.
- In a 9 x 9 x 2 inch baking dish, spread ¾ cup meat sauce.
- Place 2 pieces of uncooked pasta over the sauce.
- Spread about 1 cup of Ricotta mixture over the pasta. Spread 1 cup meat sauce over Ricotta. Sprinkle with 1 cup Mozzarella cheese.
- Repeat step 3 two more times. Top with pasta, spread remaining Ricotta, meat sauce, and Mozzarella cheese (add Parmesan if desired).
- Bake:.
- Cover with foil and bake at 375 degrees for 30 minutes.
- Remove foil and bake for an additional 10 to 15 minutes until bubbly.
- Let stand 5 minutes, cut and serve.
OUR BEST LASAGNA
Make a meal just like mama's when you follow this recipe for Our Best Lasagna. Enjoy this dish right down to the last meaty, cheesy, delicious bite.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 9 servings.
Number Of Ingredients 14
Steps:
- Cook and stir onions and garlic in hot oil in large skillet 5 min. or until crisp-tender. Add ground beef and sausage; cook 10 min. or until done, stirring occasionally. Drain. Stir in tomatoes and herbs; simmer, uncovered, 30 min., stirring occasionally.
- Heat oven to 350°F. Mix ricotta, 1/4 cup Parmesan, eggs and parsley until well blended.
- Layer half each of the noodles, meat sauce and ricotta mixture in 13x9-inch baking dish; repeat layers. Top with mozzarella and remaining Parmesan.
- Bake 30 to 35 min. or until heated through. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 430, Fat 24 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 145 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
WEEKNIGHT LASAGNA TOSS
Watch this video to discover the easy way to make a delicious Weeknight Lasagna Toss! This tasty and fun lasagna toss takes just one skillet.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Brown meat in large saucepan; drain.
- Add next 5 ingredients; mix well. Bring to boil. Stir in noodles; cover.
- Cook on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.
Nutrition Facts : Calories 300, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
ITALIAN LASAGNA
This is my daughter's favorite recipe. It was on back of an American Beauty Lasagna noodle box over ten years ago, and I've been using it ever since I found it.
Provided by Charlotte J
Categories Meat
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Prepare lasagna noodles according to package directions.
- Drain.
- Cook Italian sausage and ground beef; drain excess fat.
- Add onion and garlic.
- Stir and cook 5 minutes.
- Add next 7 ingredients and simmer 20 minutes.
- Combine egg, ricotta, parsley and salt in small bowl.
- In bottom of a 9x13-inch pan, spoon about 1 1/2 cups meat sauce.
- Layer 1/3 of the lasagna, 1/3 the meat sauce, 1/3 the ricotta, 1/3 the sliced olives, 1/3 the Mozzarella and 1/3 the Parmesan.
- Repeat layering.
- Cover with foil.
- Bake in a 375° oven for 25 minutes.
- Remove foil and bake uncovered 25 minutes longer.
- Let stand 10 minutes before cutting.
SEAFOOD LASAGNA
This is the best and most economical way to serve seafood to a crowd. It's creamy and delicious and great for potlucks. You can substitute other firm seafood (crab delites, scallops, firm fish such as tilapia or cod) as long as you leave the amounts roughly the same. All you need to serve with it is a great green salad and garlic toast.
Provided by Kaleigh
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cook lasagna noodles until not quite al dente, drain. Arrange 4 of the noodles to cover bottom of greased 13x9 inch baking dish.
- Cook onion in butter til tender but not brown, blend in cream cheese. Stir in cottage cheese, egg, basil, salt and pepper, spread 1/3 atop noodles.
- Combine soup, milk and wine. Stirr in shrimp and crab; spread 1/3 over cottage cheese layer. Repeat layers of noodles, cheese mixture, and seafood mixture. Sprinkle with parmesan cheese. Bake, uncovered at 350 for 35 minutes. Top with shredded american cheese. Bake just until cheese melts, 2-3 minutes or so. Let stand 15 minutes before serving.
Nutrition Facts : Calories 325.1, Fat 14.9, SaturatedFat 7.7, Cholesterol 131.6, Sodium 883.8, Carbohydrate 23.7, Fiber 1, Sugar 1.9, Protein 21.6
More about "nyilasagna recipes"
LAZY LASAGNA- NINJA FOODI RECIPE - THE TASTY TRAVELERS
From thetastytravelers.com
4.8/5 (18)Category Dinner, Main DishCuisine ItalianCalories 514 per serving
LASAGNA RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
FOOD | WARRENTON, VA - MANTA.COM
From manta.com
LASAGNA MADE EASY RECIPE - FOOD NEWS
From foodnewsnews.com
FOOD - LASAGNA CHELSEA RESTAURANT - NEW YORK
From lasagnarestaurantchelsea.com
4 CHEESE LASAGNA - NIAGARA FOOD CO.
From niagarafoodco.ca
LASAGNA - VITO'S RESTAURANT
From vitos.ca
30 BEST LASAGNA RECIPES | EASY LASAGNA RECIPE ... - FOOD …
From foodnetwork.com
QUICK LASAGNA TOSS - MRFOOD.COM
From mrfood.com
FILIPINO LASAGNA RECIPE - FILIPINO-FOOD-RECIPES.COM
From filipino-food-recipes.com
BEST FOOD TRUCKS | LA LA LASAGNA | TASTY LAYERS! - MENU
From bestfoodtrucks.com
N.Y.I. LASAGNA - PLAIN.RECIPES
From plain.recipes
LASAGNA | NATIONAL FOOD GROUP
From nationalfoodgroup.com
18 COMFORTING LASAGNA RECIPES WE LOVE | FOOD & WINE
From foodandwine.com
LASAGNA IS THE WORST FOOD IN THE WORLD : UNPOPULAROPINION
From reddit.com
BAKED NEAPOLITAN LASAGNA RECIPE - FOOD NEWS
From foodnewsnews.com
LASAGNA FOOD NETWORK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PLANTAIN LASAGNA: A SWEET AND SAVORY TWIST - NASHI FOOD!
From nashifood.com
NO FUSS LASAGNA - MRFOOD.COM
From mrfood.com
FOOD PRODUCTION ASSEMBLY WORKER - MAMA YOLANDA'S GOURMET ...
From monster.ca
EASY LASAGNA RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
MEAT LASAGNA | US FOODS - US FOODS | FOOD SUPPLIER ...
From usfoods.com
THE EASIEST LASAGNA EVER - MRFOOD.COM
From mrfood.com
LASAGNA RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
LASAGNA, THE ORIGINAL RECIPE - LA ... - LA CUCINA ITALIANA
From lacucinaitaliana.com
EASY LASAGNA RECIPE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
LASAGNA – FOOD FUSION
From foodfusion.com
THE ULTIMATE LASAGNA - CANADIAN LIVING
From canadianliving.com
LASAGNA FOOD | ETSY CANADA
From etsy.com
LASAGNA RECIPES : FOOD NETWORK - FOOD NEWS
From foodnewsnews.com
LAZY DAY LASAGNA SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
LASAGNA TOSS - CANADIAN LIVING
From canadianliving.com
LASAGNA PASTA TOSS - CANADIAN LIVING
From canadianliving.com
WHAT WINE GOES WITH LASAGNA NONNA RECIPE FOOD NETWORK
From delipair.com
HOMEMADE LASAGNA NOODLES | ITALIAN FOOD FOREVER
From italianfoodforever.com
BEST RECIPE FOR TRADITIONAL LASAGNA - FOOD NEWS
From foodnewsnews.com
TRADITIONAL CANADIAN LASAGNA: THE ONE ON THE SIDE OF THE ...
From acanadianfoodie.com
CLASSIC LASAGNA - CANADIAN LIVING
From canadianliving.com
You'll also love